Simple Vegan Bento Lunch (Vegan & Gluten-free)

Friday, July 08, 2016

Yesterday before I start my work, I receive a LOVELY parcel from Monbento, a French company making beautiful bento boxes. I got the one with floral pattern on the cover and when I first saw it, I was totally shocked. The photo on their website is already very pretty, but the real bento box looks even better! Since this bento box looks so adorable, I decided to make something pretty in it to make everyone jealous of my lunch :P 




The texture of the bento is just so unique, it's so durable and fashionable. The bento consists of 2 layers. And unlike other bento boxes, each layers of the MB Original come with a lid so that it is completely leak-proof. In order to test this, I did a little experiment, I made an acai bowl and put it into the bottom layer, while an avocado toast (made with my Matcha GF Vegan Sourdough, you can order it from Sourdough Diary) on the top layer, to see if it will leak after I travelled to work. And in line with my expectations, the acai smoothie is safe and sound after being travelled in the metro for approximately 30 minutes! I will be sharing the recipe of this simple vegan bento lunch here so that you can also have such a delicious, nutritious and beautiful lunch whenever you want.



Ingredients:


Grilled tempeh:

1/2 block Tempeh 
1 Tbsp coconut amino
1 tsp coconut nectar
1 tsp apple cider vinegar

1/2 Avocado
2 slices of Matcha GF & Vegan Sourdough from Sourdough Diary
Handful of black beans & chickpeas


Acai bowl:

1 cup frozen custard apple (or banana)
1 frozen mango
1 cup frozen cherries
1 Tbsp acai powder
1 tsp cinnamon powder
1/2 tsp pumpkin pie spice
Splash of almond milk


Directions:

  1. For the acai bowl, simply place all the ingredients into a high-speed blender and blend until smooth. Scoop it into the bento box and top it with your favorite toppings. Here I used apricot rose, strawberry rose, figs, blueberries, dehydrated apple cubes and raw cacao nibs. Place it in the freezer while you are preparing for the grilled tempeh.
  2. For the grilled tempeh, in a small bowl, mix coconut amino, coconut nectar and apple cider vinegar. Slice the tempeh into your desired thickness (mine is around 1cm thick). 
  3. Brush the marinade onto each sides of the tempeh and left them on the counter for around 30 minutes. You can also skip this step if you are in a hurry or you can marinade them the night before for a more intense flavor. 
  4. Preheat the grill pan in medium heat. 
  5. Once the pan is hot enough, carefully place the tempeh on the pan and let them grill for around 5 minutes (or until the contact side became dry and turned golden brown). Flip and fry for another 5 minutes on the other side.
  6. Remove the tempeh from the pan and allow it to cool slightly.
  7. Sprinkle some water on the sourdough and place the sourdough bread on the same grill pan to toast it slightly. I love toasting my sourdough on a grill pan as it gives a nice crunchy texture of it. Or you can just use the toaster or heat it with an oven.
  8. Top the sourdough bread with the grilled tempeh, followed by an avocado rose. 
  9. Place the avocado toast into the bento box and spoon a handful black beans and chickpeas into the space of the box. Cover both layers of your bento box with the lids and bring them with you for the enjoyable lunch experience ever! 




You Might Also Like

0 comments

Instagram

Popular Posts

Like us on Facebook

Contact

Name

Email *

Message *